Santiam
Alpha acid
5–8.5%
Beta acid
5.3–8.5%
Total oil
1–2.2 mL
United States
Waimea
Alpha acid
14.5–19%
Beta acid
7–9%
Total oil
1.8–2.3 mL
New Zealand
Key differences
When to pick Santiam
- Aroma-focused - ideal for dry hopping
When to pick Waimea
- Higher alpha acid - stronger bittering
- More essential oils - more intense aroma
- Higher beta acid - smoother, longer-lasting bitterness
- More myrcene - pronounced citrus and resinous notes
- Versatile - works for both bittering and aroma
- Richer, more complex aroma profile
Aroma profile and use
No shared aromas - the varieties have divergent profiles.
Only in Santiam
FloralSpicyBlack currant
Only in Waimea
PineCitrusMandarinHerbalTangerine
Property
| Property | Santiam | Waimea |
|---|---|---|
| Alpha acid | 5–8.5% | 14.5–19% |
| Beta acid | 5.3–8.5% | 7–9% |
| Co-humulone | 18–24% | 22–24% |
| Total oil | 1–2.2 mL | 1.8–2.3 mL |
| Myrcene | 15–25% | 59–61% |
| Humulene | 20–30% | 9–10% |
| Caryophyllene | 6–9% | 2–3% |
| Farnesene | 14–18% | 4–6% |
| Origin | United States | New Zealand |
| Purpose | Aroma | Dual purpose |
Spalt